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Cheesy Garlic Knot Spinach Artichoke Sliders

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12


  • BUBBL’R cranberry grapefruit for serving
  • 12 – count dinner rolls
  • 1 tbsp. olive oil
  • 8 oz. softened cream cheese
  • 10 oz. frozen chopped spinach thawed
  • 1 ½ cups shredded mozzarella
  • 1 jar marinated artichokes drained and chopped
  • cup pickled jalapeños chopped
  • 1 tbsp. Italian herb seasoning
  • 3 garlic cloves finely minced
  • ¼ cup parsley chopped
  • 3 tbsp. melted butter
  • 1 tsp. crushed red pepper flakes


  • Place the dinner rolls on a baking pan, slice inhalf lengthwise, then drizzle the bottom half with olive oil. Broil on HIGH for1-2 minutes, until golden. Set aside.
  • Reduce oven heat to 375F. 
  • Squeeze as much moisture out of the thawed spinach, then add to a large bowl with the softened cream cheese, shredded mozzarella, chopped artichokes, parmesan, jalapeños, and Italian herb seasoning. Mix well.
  • Spread over the bottom half of the toasted dinner rolls. Sandwich with the top half of the rolls, cover with foil, then bake covered 20 minutes.
  • In the meantime, combine the melted butter, minced garlic, parsley, and red pepper flakes.
  • Remove the foil, then brush the sauce over the rolls. Bake uncovered 8-10 minutes, until golden brown on top.
  • Enjoy warm with BUBBL’R Cranberry Grapefruit Sparkl’r for a complimentary refreshment!